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Mashed Potato Kolachkes Recipe

My husband's Bohemian mother brought a kolachke recipe with her when she came to America. So these rolls are a part of our family's heritage. Other traditional fillings are prune, poppy seed and cottage cheese. —Jan Wagner-Cuda, Deer Park, Washington

TOTAL TIME: Prep: 45 min. + rising Bake: 10 min.YIELD:25 servings

Ingredients

1 medium potato, peeled and cubed

1-1/4 teaspoons active dry yeast

2 tablespoons warm water (110° to 115°)

3/4 cup sugar

1/2 cup warm 2% milk (110° to 115°)

1/4 cup shortening

6 tablespoons butter, softened, divided

1 egg, lightly beaten

3/4 teaspoon salt

3 to 4 cups all-purpose flour

1/3 cup apricot cake and pastry filling

1/3 cup raspberry cake and pastry filling

2/3 cup confectioners' sugar

4 teaspoons 2% milk

Directions

1.Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, reserving 1/2 cup cooking liquid. Mash potato; set aside 1/2 cup (discard or save remaining potato for another use).

2. In a large bowl, dissolve yeast in warm water. Add the sugar, milk, shortening, 4 tablespoons butter, egg, salt, reserved cooking liquid and mashed potato. Beat in 2 cups flour until smooth. Stir in enough of the remaining flour to form a soft dough.

3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.